COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT CUSTARD RECIPE
Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries
Provided by Elizabeth Marek
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
- Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
- Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
- Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
- Cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.
Nutrition Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g
COCONUT CUSTARD
Make and share this Coconut Custard recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
- Sieve through cheesecloth so mixture is fine and smooth.
- Pour into serving bowl (individual bowls if preferred).
- Place serving bowl inside steamer.
- Steam until firm - time varies depending serving size.
Nutrition Facts : Calories 624.7, Fat 36.2, SaturatedFat 26.4, Cholesterol 423, Sodium 214, Carbohydrate 63.1, Fiber 3.3, Sugar 59.8, Protein 16.6
COCONUT FLAN (COCONUT CUSTARD)
This recipe is perfect and is from Puerto Rico is my personal recipe and I am so happy to share with you, please try this original recipe but you can vary according to your taste, for example: You can use coconut extract instead of vanilla extract if you want a more intense flavor of coconut. You can also change the condensed...
Provided by Sweet Water From The Well
Categories Other Desserts
Time 2h
Number Of Ingredients 11
Steps:
- 1. Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
- 2. Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.
VEGAN COCONUT CUSTARD
A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.
Provided by cloroxxy
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
Nutrition Facts : Calories 324.4, Fat 21, SaturatedFat 18.6, Sodium 60, Carbohydrate 33.9, Fiber 2.7, Sugar 24, Protein 3.2
EASY THAI BANANA COCONUT CUSTARD
This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.
Provided by Darlene Schmidt
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F.
- Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
- Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
- Pour the mixture into the ramekins, filling each one 3/4 full.
- Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
- Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
- Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
SANGKAYA (THAI COCONUT CUSTARD) RECIPE
A traditional Thai dessert which is otherwise known as Thai Coconut Custard, is also called as Khanom Maw Kaeng in Thailand. It is an interesting dessert that you can try at home for your loved ones on special occasions.
Provided by TNN
Categories Appetizers
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Grate the coconut and add warm water and squeeze through a muslin cloth for milk.
- Beat the eggs in a blender and dissolve the brown sugar (use plum sugar, if available) in the coconut milk and cream.
- Mix all the ingredients well and add all purpose flour.
- Now prepare the tender coconut by cutting the mouth wide enough and scraping out the flesh.
- Pour the mix in the tender coconut and steam in a pre-heated steamer for around 30 minutes. Serve chilled.
Nutrition Facts : ServingSize 1 bowl, Calories 631 cal
COCONUT CUSTARD
Provided by Bobby Flay
Categories dessert
Yield fliling for one 4-layer cake
Number Of Ingredients 8
Steps:
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
More about "sunkhaya coconut custard food"
PUMPKIN COCONUT CUSTARD DESSERT | SANKHYA LAPOV ...
From youtube.com
Author That's Samay LifeViews 1.2K
PUMPKIN-COCONUT CUSTARD - WIKIPEDIA
From en.wikipedia.org
Associated national cuisine Thailand, …Main ingredients Coconut custard, pumpkin or …Course DessertRegion or state Southeast Asia
10 BEST COCONUT MILK CUSTARD RECIPES - YUMMLY
From yummly.com
RECIPE: CAMBODIAN SANKHYA LAPOV (PUMPKIN CUSTARD)
From gct.com
THAI COCONUT-EGG CUSTARD (SANGKAYA) RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 7 minsCategory DESSERTSTotal Time 35 mins
COCONUT CUSTARD PUDDING - SO GOOD NEW ZEALAND
From sogood.co.nz
Estimated Reading Time 40 secs
PUMPKIN COCONUT CUSTARD - SOUTHEAST ASIAN DESSERT ...
From wandercooks.com
5/5 (5)Calories 1895 per servingCategory Dessert
KETO COCONUT PUDDING RECIPE - HEALTHY SWEET EATS
From healthysweeteats.com
Reviews 1Servings 6Cuisine AmericanCategory Dessert
CAMBODIAN PUMPKIN-COCONUT CUSTARD (សង់ខ្យាល្ពៅ) – WE THREE ...
From wethreefiends.wordpress.com
Estimated Reading Time 5 mins
COCONUT VANILLA CUSTARD - THE CANDIDA DIET
From thecandidadiet.com
BAKED COCONUT CUSTARD - SO GOOD AUSTRALIA
From sogood.com.au
THREE MILKS COCONUT CUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
TOP 10 COCONUT CUSTARD IDEAS AND INSPIRATION - PINTEREST
PUMPKIN – WANDERCOOKS
From wandercooks.com
COCONUT CUSTARD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUNKHAYA COCONUT CUSTARD RECIPES
From tfrecipes.com
SANKHYA LAPOV - INDOCHINAVALUE
From indochinavalue.com
ASTRAY RECIPES: COCONUT RECIPES
From astray.com
BENELLI R1 308 FAILURES RECIPES
From tfrecipes.com
COCONUT CUSTARD PIE (VEGAN) RECIPE - FOOD NEWS
From foodnewsnews.com
DEEP-FRIED INSECT SNACKS - INDOCHINAVALUE
From indochinavalue.com
SUNKHAYA COCONUT CUSTARD - PLAIN.RECIPES
From plain.recipes
RECIPE: CAMBODIAN SANKHYA LAPOV (PUMPKIN CUSTARD)
From pinterest.com
SANKHYA LAPOV – BEST CAMBODIA TOURS – TRAVEL GUIDES
From bestcambodiatours.com
PUMPKIN COCONUT CUSTARD - LAOS RECIPE - COOKINGWITHALIA ...
From youtube.com
PUMPKIN CUSTARD CUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ASTRAY RECIPES: SUNKHAYA - THAI COCONUT CUSTARD
From astray.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
10 BEST COCONUT CUSTARD VEGAN RECIPES | YUMMLY
From yummly.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
FOOD & CUISINE – BEST CAMBODIA TOURS – TRAVEL GUIDES
From bestcambodiatours.com
COCONUT CUSTARD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SANKHYA LAPOV -CAMBODIA | DESSERTS, COCONUT CUSTARD ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love